KR101478058B1 - Composition for semi-dried persimmon dipping and method for producing semi-dried persimmon using the same - Google Patents

Abstract

The present invention relates to a composition for dipping semi-dried persimmons containing, as an active ingredient, a mixture in which sugar, xylitol, crystalline fructose, polydextrose, xanthan gum, guar gum, chicory fiber, stevia, citric acid, and vitamin C are mixed with an extract obtained by putting a cinnamon powder and a ginger powder in distilled water and performing hot-water extraction; to a method for manufacturing semi-dried persimmons with browning inhibition and enhanced preservability using the composition for dipping semi-dried persimmons; and to semi-dried persimmons manufactured by the method.

Description

TECHNICAL FIELD [0001] The present invention relates to a composition for semi-solid dipping and a method for producing semi-dry persimmon using the composition,

The present invention relates to a method for preparing a mixture of cinnamon powder and ginger powder in distilled water and adding a mixture of sugar, xylitol, crystaline fructose, polydextrose, xanthan gum, guar gum, chicory fiber, stevia, citric acid and vitamin C , A method for producing a semi-transparent glass having improved browning inhibition and storage property using the composition for semi-transparent dipping, and a semi-transparent glass fabricated by the above method.

Diospyros Kaki is one of the three major fruits of Korea. It is produced in a wide area mainly in the southern region. It is an alkaline food rich in inorganic salts such as Ca, K and Mg as well as nutrients such as glucose and fructose and vitamin A and C. The sensation is effective for contraction of the large intestine, promotion of the secretion liquid, coughing, etc. Unlike other fruits, it has no sour taste. It has the effect of stopping diarrhea by convergent action of tannin or showing pharmacological actions such as diuretic, hemostasis, It is one of the traditional fruit that has been excellent in functionality. Despite these nutritional and functional aspects, its availability has been limited compared to other fruits and it is the most important means of extending the period of use of persimmon fruits which are temporarily shipped in large quantities. It is used in the form of dried food (dried persimmon) And snacks. Recently, processed foods such as persimmon juice, persimmon purée, persimmon vinegar and persimmon wine are being produced in various forms due to technological advancement. Of these, in the form of food having a medium texture between Hongshi and dried persimmon, Is a high value-added product that is expected to increase in demand in the future. However, unlike the conventional dry food, because of its soft texture and moisture characteristic, when it is kept in a poor storage condition for a long time, the hygiene state will be rapidly deteriorated due to the occurrence of mold and larva, and the drying method, quality of raw material sensation, . In addition, when stored for a long period of time, cold storage such as weight reduction of fruits, decrease in juice and weight, deterioration of texture, deterioration of texture, browning and fungal generation are caused and storage stability is lowered and refrigeration and cold system The reason is that transportation and storage are difficult.

Currently, the area of agricultural products is 735 ha in Daegu and Gyeongbuk, and the ratio of food is 0.33%, which is relatively small compared to other agricultural products. Sensory fermented malt sprouts are circulated at room temperature and have a long shelf life. However, standardization is required due to high rejection rate due to deterioration and product damage. In particular, in the case of semi-fermented spirits, the moisture content is relatively higher than that of persimmon ferment, The price is relatively high because it is distributed by freezing. Because of this short product life, it is shipped in autumn and can not be sold in a short time. Due to the fact that it is difficult to mass-produce and there is no processing method to increase the storage stability, the products after the expiration date are all discarded It is urgent to develop processing and technology that can do this.

The sugar solution immersion method has been used for improving the palatability of food and enhancing storage stability. It has the advantage that various immersion liquids can be prepared according to the characteristics of the product to be immersed, and the immersion liquid also contains the nutrients contained in the immersion substance It has the advantage of being able to drink as it is dissolved. This processing method not only prevents the loss of vitamins, fragrance and coloring components of food, but also increases the existing flavor and increases the storage stability. However, since it is easy to be commercialized and has a ripple effect, The possibility of such a situation is high.

Korean Patent Publication No. 0893696 discloses a method for producing semi-permanent dipping and a method for manufacturing the same, and Korean Patent Publication No. 2006-0079735 discloses an apparatus and method for drying and drying dried persimmon, Which is different from the half-finished manufacturing method using the above-mentioned method.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method for preparing a semi-solid state composition, which is capable of improving browning inhibition and storage stability without treating sulfur fumigation during half- The selection of the ingredients and the mixing ratio and the semi-permanent manufacturing process are selected as the optimum conditions to prevent browning and discoloration, thereby improving the surface color, and the sugar content is high and the outer skin is not rigid so that the texture is smooth, The present invention has been accomplished by inventing a health-friendly medicament which is preserved and excellent in quality and palatability.

In order to solve the above-described problems, the present invention provides a method for producing a starch-containing starch, which comprises adding sugar, xylitol, crystaline fructose, polydextrose, xanthan gum, guar gum, chicory fava, stevia, citric acid, and vitamin C to an extract obtained by adding cinnamon powder and ginger powder to distilled water The present invention provides a semi-permanent dipping composition comprising a mixture as an active ingredient.

In addition, the present invention provides a method for producing semi-transparent hair having improved browning suppression and shelf life, which comprises the step of immersing the semi-transparent dipping composition in a semi-transparent composition.

The present invention also provides a browning suppression and shelf-enhanced half-life which is produced by the above method.

In accordance with the present invention, it is possible to prevent the browning and decolorization of the skin by improving the surface color of the skin. The skin is not hard, the texture is smooth, The high sugar content can provide a good half-life in terms of nutrition and preference of all consumers. In addition, compared with the conventional sulfur treatment, it is possible to maintain the flavor and aroma of the semi-season, while improving the shelf life and preserving the nutritional composition, thereby providing a semi-finished product with excellent merchantability.

Fig. 1 shows a semi-finished manufacturing process of the present invention.
FIG. 2 is a photograph showing changes in appearance while storing a semi-transparent greenhouse treated with immersion liquid at 7 ° C for 20 days. S5, S10, S15, and S20 are the same as the composition of the immersion liquid shown in Table 1.
FIG. 3 is a graph comparing the activity of polyphenol oxidase and the activity of peroxidase, after storage for 20 days at 7 ° C, of a semi-prepanel treated with different immersion liquids. S5, S10, S15, and S20 are the same as the composition of the immersion liquid shown in Table 1.
FIG. 4 is a graph comparing polyphenol oxidase activity and peroxidase inhibitory activity of the grape seed and the eggplant extract, the grape seed and the eggplant extract treated with the Bananang period (stored at 7 ° C. for 7 days).
FIG. 5 is a graph comparing the color difference and browning degree of the grape seed and the egg plant extract treated at various concentrations for 7 days at 7 ° C.
FIG. 6 is a micrograph (magnification from left to right, × 50, × 100, × 200) comparing the histological differences of half-skin (treated at 7 ° C. for 5 days) treated with water-soluble calcium concentration.

In order to achieve the object of the present invention, the present invention relates to a method for producing a starch-based starch composition, which comprises adding cinnamon powder and ginger powder to distilled water, adding hot water extract to the extract, adding sugar, xylitol, crystalline fructose, polydextrose, xanthan gum, guar gum, , Citric acid and vitamin C as an active ingredient.

In the composition for the semi-permanent dipping of the present invention, the varieties of persimmon can be Daebong, Qingdao Banshi, Sangju Danshi, Haan Shu City, Wuhan City, Gojong City, Danseong City, Preferably, it is Qingdao Bansheng.

In addition, in the composition for the semi-permanent setting of the present invention, the sugar may be a mixture of white sugar and brown sugar in a ratio of 0.8-1.2: 0.8-1.2, preferably white sugar and brown sugar in a weight ratio of 1: 1 . The sugar may be contained in an amount of 8 to 12 parts by weight, preferably 10 parts by weight, based on 100 parts by weight of the mixture. The addition of the above-mentioned ratio of the sugar in the mixture not only shows a high preference in taste, touch, and general taste of the composition, but also effectively suppresses browning and texture when the composition is immersed in half- I could.

In addition, in the composition for semi-permanent dipping of the present invention, the mixture is preferably prepared by adding 0.5 to 0.7 parts by weight of cinnamon powder and 0.1 to 0.3 part by weight of ginger powder to 82 to 88 parts by weight of distilled water, based on 100 parts by weight of the mixture, 8 to 12 parts by weight of sugar, 1.6 to 2.4 parts by weight of xylitol, 0.1 to 0.3 parts by weight of cristalline fructose, 0.8 to 1.2 parts by weight of polydextrose, 0.1 to 0.3 parts by weight of xanthan gum, 0.2 to 0.4 parts by weight of guar gum, 0.1 to 0.3 parts by weight of stevia, 0.08 to 0.12 parts by weight of stevia, 0.08 to 0.12 parts by weight of citric acid and 0.08 to 0.12 parts by weight of vitamin C, more preferably 100 parts by weight of the mixture, 0.6 part by weight of cinnamon powder and 0.2 part by weight of ginger powder were added to an extract solution obtained by hot extraction, 10 parts by weight of sugar, 2 parts by weight of xylitol, 0.2 part by weight of crystalin fructose, 1 part by weight of polydextrose, 0.2 part by weight of xanthan gum, 0.3 part by weight, 0.2 part by weight of chicory fiber, 0.1 part by weight of stevia, 0.1 part by weight of citric acid and 0.1 part by weight of vitamin C. The above materials and compounding ratio not only effectively inhibit browning but also control the osmotic action between the semi-transparent state and the immersion liquid by establishing a material having a high degree of harmony with the semi-transparent state, and also contain a functional ingredient such as polyphenols, flavonoids, proanthocyanins, and vitamin C And antioxidant activity were improved, so that it was possible to provide anticancer which is excellent in quality and storage stability.

In addition, in the composition for antidandruff of the present invention, the mixture may further include at least one selected from the group consisting of grape seed extract and calcium, more specifically, distilled water 82 to 88 0.5 to 0.7 part by weight of cinnamon powder and 0.1 to 0.3 part by weight of ginger powder are added to the extract and the mixture is heated and extracted with water to give an aqueous solution containing 8 to 12 parts by weight of sugar, 1.6 to 2.4 parts by weight of xylitol, 0.1 to 0.3 parts by weight of crystalline fructose, 0.2 to 0.4 parts by weight of guar gum, 0.1 to 0.3 parts by weight of chicory fiber, 0.08 to 0.12 parts by weight of stevia, 0.08 to 0.12 parts by weight of citric acid and 0.08 to 0.12 parts by weight of vitamin C, 0.004 to 0.006 parts by weight of grape seed extract and 0.05 to 0.5 parts by weight of calcium may be mixed. More specifically, on the basis of 100 parts by weight of the mixture, 0.6 part by weight of cinnamon powder and 0.6 part by weight of ginger 0.2 part by weight of powder and 0.2 part by weight of xanthol, 0.2 part by weight of crystalin fructose, 1 part by weight of polydextrose, 0.2 part by weight of xanthan gum, 0.3 part by weight of guar gum, 0.2 part by weight of chicory fiber, 0.1 part by weight of stevia, 0.1 part by weight of citric acid, 0.1 part by weight of vitamin C, 0.005 part by weight of grape seed extract and 0.1 part by weight of calcium. The grape seed extract has a browning inhibitory activity similar to that of vitamin C, and is highly valuable in terms of utilization of byproducts and natural browning inhibitors, and the calcium is delayed in the retention of quality There is an advantage that can be more helpful.

In addition, the grape seed extract according to the present invention may be prepared by adding 60 to 80% ethanol to grape egg powder at a ratio of 0.8 to 1.2: 7 to 9 by weight and stirring at 50 to 70 ° C for 2 to 4 hours to 2 to 4 Preferably 70% ethanol in a weight ratio of 1: 8 to the grape egg powder, extracting it three times at 60 ° C for 3 hours, and concentrating and lyophilizing it. However, , But is not limited thereto.

The present invention also provides a method for producing semi-transparent hair having improved browning suppression and storage stability, comprising the step of immersing the semi-transparent dipping composition in a semi-transparent preparation.

In the semi-solid manufacturing method of the present invention, the semi-dry state can be produced by drying the peeled feeling at a temperature of 25 to 35 ° C and a pressure of 0.2 to 0.4 atm for 48 to 72 hours and then aging at 0 to 8 ° C for 24 to 48 hours . The above-described half-finished production conditions can induce softening of the hardened skin due to drying while minimizing the loss of vitamins and nutrients contained in persimmon, and can be changed into translucent color.

The present invention also provides an improved browning control and shelf-stable half body prepared by the above method. Those skilled in the art can easily recognize that the above-described method is not limited to semi-transparent, but can be equally applied to various sensitive dry products including dry, persimmon, and the like.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

1. Experimental material

The feeling used in the present invention ( Diospyros Kaki thumb) is a barnyard cultivar which was harvested in Qingdao province in Gyeongsangbuk-do in the year of 2012 and has a medium tannin content and medium size (140 ± 3 g) And non-corruption were selected to remove foreign matter such as soil and dust and used in the manufacture of semi-finished products. Moisture content of raw raw material was 80 ~ 83%, soluble solids content was 17 ~ 19 Brix. Grape seed and grape bunch were used in MBA (Muscat Bailey A) cultivated in Yeongcheon, Gyeongbuk Province in September 2012. To obtain ethanol extracts, dried powder samples were mixed in 70% (v / v) , And extracted three times at 60 ° C for 3 hours, followed by filtering with a filter paper (Whatman No. 1). After filtration, the solution was concentrated to a rotary vacuum evaporator (NN series, Eyela, Tokyo, Japan) and then lyophilized (FD SFDSM12, Samwon, Korea).

2. Sugar solution immersion Half-dry  Manufacture process

The manufacturing process of the hemoglobin solution immersion half-time is shown in Fig. In other words, after purchasing or collecting the senses, they were screened and sorted, washed and peeled, and then dried using a cold air decompression dryer (Kumkang tech Co., Korea) to minimize the loss of vitamins and nutrients contained in the senses. The internal temperature of the dryer was set to a constant temperature between 25 and 35 ° C, which is the optimum temperature for growth, and the internal pressure of the dryer was dried for 48 to 72 hours at a low pressure of 0.2 to 0.4 atm to achieve rapid drying. The dried persimmons at 45 ~ 65% moisture were aged at 0 ~ 8 ℃ for 24 ~ 48 hours in aging room to soften the hardened skin and change into translucent color.

The composition of the immersion liquid used in the experiment is shown in Table 1 below. The sugar solution was prepared by extracting cinnamon and ginger in hot water for the purpose of establishing a recipe having high harmony with the flavor and flavor, nutrition and pharmacological action and flavor, adding sugar to the filtered solution, mixing the mixture with xylitol, Crystalline fructose, polydextrose, xanthan gum, guar gum, chicory dietary fiber, stevia, citric acid and vitamin C were added and mixed and stirred. (90 ± 3 g) was immersed in 100 mL of the sugar solution prepared at each blending ratio.

Composition of immersion liquid material Composition of immersion liquid S5 S10 S15 S20 Distilled water 90.0 85.0 80.0 75.0 Sugar ^{1 )} 5.0 10.0 15.0 20.0 Xylitol 2.0 2.0 2.0 2.0 Cinnamon powder 0.6 0.6 0.6 0.6 Ginger powder 0.2 0.2 0.2 0.2 Cristalin Fructose 0.2 0.2 0.2 0.2 Polydextrose 1.0 1.0 1.0 1.0 Xanthan gum 0.2 0.2 0.2 0.2 Guar gum 0.3 0.3 0.3 0.3 Chicory faiba 0.2 0.2 0.2 0.2 Stevia 0.1 0.1 0.1 0.1 Citric acid 0.1 0.1 0.1 0.1 Vitamin C 0.1 0.1 0.1 0.1 Total (%) 100 100 100 100

¹⁾ Sugar: white sugar and brown sugar ratio 1: 1 (w / w)

3. Experimental Method

(1) Chromaticity

The chromaticity was measured with a colorimeter (Chromameter CR-200 Minolta, Tokyo, Japan), and L * (lightness) indicating brightness, a * (redness) indicating redness, b * (yellowness) hue angle value) were measured. The chrominance (ΔE) was calculated using the chromaticity of the control before drying.

(2) Browning degree

The degree of browning was calculated by the following equation after measuring the L * value using a colorimeter (Chromameter CR-200 Minolta, Tokyo, Japan).

Browning degree (%) = (initial L * value - measured L * value) / measured L * value * 100

(3) pH and soluble solids content

The pH and soluble solids were measured using a homogenizer (Nissei AM-12, Nohoneiki kaisha LTD., Japan) at 3,000 g and 30 mL of distilled water. And then filtered using a pH meter (pH meter, Toledo Gmbh HG53, Switzerland) and a refractometer (Hand Refractometer, Atago).

(4) titratable acidity

The titratable acidity was determined by adding 5 mL of sample and adding 50 mL of distilled water. The mixture was allowed to stand at 10,000 rpm for 10 minutes with a homogenizer (Nissei AM-12, Nohonseiki kaisha LTD., Japan) And the amount consumed by titration with 0.01N NaOH was converted into citric acid.

(5) Total

Total sugar was measured by the phenol-sulfuric acid method. 1 g of the sample was placed in a 100 mL volumetric flask and diluted with distilled water. 1 mL of the solution was placed in a test tube, mixed with 1 mL of a DNS reagent, and boiled at 95 ° C. for 15 minutes. After sufficiently cooling at room temperature, 3 mL of distilled water was added to dilute the solution, and the absorbance was measured at 546 nm. The content of glucose was determined by using a calibration curve using glucose as a reference material.

(6) Reducing sugar

Reduced sugar was prepared by adding 3 mL of dinitrosalicylic acid reagent to 1 mL of extraction filtrate according to the DNS method, boiling for 5 minutes, cooling, measuring the absorbance at 550 nm, and measuring the glucose by a calibration curve of glucose And the content thereof was calculated.

(7) Free sugar

The free sugar content was determined by crushing and extracting 1 g of each sample with 25 mL of distilled water, filtering it with 50 mL of acetonitrile and then filtering it through a 0.45 ㎛ membrane filter. The standard solution was fructose fructose, glucose, maltose, sucrose, and lactose (Sigma chemical Co, USA) were dissolved in 50 mL of distilled water, and the mixture was adjusted to 100 mL with acetonitrile Respectively. Carbohydrate analysis column (300 mm × 4 mm) was used for the analysis. The mobile phase was acetonitrile: distilled water (80: 20, v / v), a flow rate of 1.0 mL / min, and a detector using a Refractive Index Detector (Waters 410 Refractive Index).

(8) Measurement of polyphenol content

Polyphenol content was determined by adding 2 μl of 2% sodium carbonate and 100 μl of 50% Folin-Ciocalteu reagent to 100 μl of the extract, measuring the absorbance at 720 nm and measuring the absorbance of Gallic acid, Sigma-Aldrich Co., USA).

(9) Measurement of flavonoid content

For the content of flavonoid, 0.15 mL of 5% sodium nitrite was added to 100 mL of the extract, and the mixture was allowed to stand at 25 ° C. for 6 minutes, followed by the addition of 0.3 mL of 10% aluminum chloride, and the mixture was left at 25 ° C. for 5 minutes. After 1 mL of 1 N NaOH was added to the vortex, the absorbance was measured at 510 nm and the content was calculated by the calibration curve of rutin hydrate (Sigma-Aldrich Co., USA).

(10) Proanthocyanidin content

The proanthocyanidin content was obtained by mixing 500 μl of 1.2% vanillin solution and 500 μl of 20% sulfuric acid in 200 μl of the sample according to the method of vanillin-sulfuric acid for 20 minutes The absorbance was measured at 500 nm and the content was calculated by the calibration curve of (+) - catechin (Sigma-Aldrich Co., USA).

(11) Total vitamin C content measurement

Vitamin C (ascorbic acid) was measured by the 2,4-dinitrophenyl-hydrazine method by the food revolution method and 5% (w / v) metaphosphoric acid The mixture was centrifuged at 10,000 rpm for 1 minute and centrifuged at 5,000 rpm for 10 minutes. The supernatant was filtered through a filter paper (Whatman, Tokyo, Japan) No. 1), and vitamin C extract was used. For measurement of vitamin C content, 0.2% 2,6-dichlorophenol indophenol (DCP) solution was added to 2 mL of the sample and left for 1 minute. Then, thiourea-metaphosphoric acid solution And 1 mL of a 2,4-dinitrophenylhydrazine solution were added thereto, followed by reaction at 50 ° C for 1 hour, followed by cooling with ice water. Then, 5 mL of 85% sulfuric acid was added slowly, and the mixture was allowed to stand at room temperature for 30 minutes. The absorbance was measured at 540 nm and the content was calculated by the calibration curve of L (+) - ascorbic acid (Junsei Chemical Co., Japan) Respectively.

(12) Electronic Difficulty

The electron donating ability was determined by adding 0.8 mL of 0.4 mM DPPH solution to 0.2 mL of the sample, and allowing to stand for 10 minutes. Then, the absorbance at 525 nm was measured. The electron donating ability (%) = 100 - The activity was calculated by [(absorbance of sample / absorbance of control) x 100].

(13) Sensory evaluation

The sensory evaluation was carried out by a 5-point scoring method by a sensual worker composed of 20 graduate students and undergraduates who majored in food processing science and trained to understand the experimental purpose and the sensory quality factor. The color, flavor, taste, And the sensory characteristics were evaluated.

(14) Scanning Microscope (SEM) observation

In order to observe the semi-permanent morphology by water-soluble calcium treatment, the specimen was coated with Gold-Polladium by ion sputtering (C1010, Hitachi, Tokyo, Japan) 6335F, Foel, Japan) at an appropriate magnification.

(15) Statistical processing

Duncan's multiple range test was performed using SPSS (Statistical Package for Social Sciences, SPSS Inc., Chicago, IL, USA) program. .

Example  One: Immersion liquid  Quality characteristics according to mixing ratio

(1) Color difference of immersion liquid

Table 2 shows the results of measuring the chromaticity of the immersion liquid according to the sugar composition of Table 1. The brightness, redness, yellowness and saturation were compared with the color scale. As the sugar content increased, the lightness decreased and the redness and the saturation increased. This result is considered to be the result of the increase in the weight of the mixture of white sugar and brown sugar.

Color difference of immersion liquid according to sugar composition Sample ^{1 )} Chromaticity saturation brightness Redness Yellowness S5 44.15 + - 0.67 ^{2), b3 )} 0.41 + 0.13 ^b -0.55 + 0.01 ^b 0.69 ± 0.08 ^b S10 43.94 + 0.36 ^b 0.47 ± 0.03 ^b -0.52 + 0.02 ^b 0.70 + - 0.03 ^b S15 41.89 ± 0.55 ^b 0.48 + 0.01 ^b -0.56 ± 0.01 ^b 0.74 + 0.01 ^ab S20 40.38 + - 0.23 ^a 0.78 ± 0.05 ^a 0.26 ± 0.05 ^a 0.82 ± 0.01 ^a

¹⁾ Refer to Table 1

²⁾ The mean value and standard deviation

³⁾ Different superscripts (a ~ b) showed significant difference (p <0.05)

(2) The pH, soluble solids, titratable acidity and saccharic acid ratio of the immersion liquid

The pH, soluble solid content, titratable acidity and saccharic acid ratio of the immersion liquid according to the sugar composition were measured and the results are shown in Table 3. The soluble solid content, titratable acidity, and saccharic acid ratio tended to increase significantly with increasing sugar content. As the content of sugar increased, the pH decreased and the titratable acidity increased. It is considered that organic acid contained in sugarcane, which is a raw material of white sugar and brown sugar, affected acidity.

The pH, soluble solids, titratable acidity and saccharic acid ratio Sample ^{1 )} pH Soluble solids (Brix) Titratable acidity (%) Tannic acid ratio ^{2 )} S5 2.80 ± 0.01 ^{3), a4 )} 8.83 ± 0.12 ^d 2.77 ± 0.01 ^d 3.19 ± 0.05 ^d S10 2.73 ± 0.01 ^b 12.97 + - 0.12 ^c 2.78 ± 0.01 ^c 4.66 ± 0.06 ^c S15 2.69 ± 0.01 ^c 18.87 ± 0.06 ^b 2.97 ± 0.00 ^b 6.35 + 0.02 ^b S20 2.67 ± 0.01 ^d 25.80 ± 0.17 ^a 3.02 ± 0.01 ^a 8.54 + 0.08 ^a

¹⁾ Refer to Table 1

²⁾ Tanganic acid ratio = soluble solids / titratable acidity

³⁾ Mean value and standard deviation of three repeated measurements

⁴⁾ Different superscripts (a ~ d) showed significant difference (p <0.05)

(3) Total sugar and reducing sugar of the immersion liquid

Sugars present in food can be divided into chemically reducing reducing sugars and non - reducing non - reducing sugars, which together are called total sugars. The results of analyzing the content of total sugars and free sugars which are related to sweetness affecting palatability by the immersion liquid according to the sugar composition are as shown in Table 4. As the sugar content is increased, the total sugar and reducing sugar content are significantly increased Respectively.

The total sugar and reducing sugar content of the immersion liquid according to the sugar concentration Sample ^{1 )} Total sugar content (%) Reducing sugar content (%) S5 13.66 ± 0.68 ^{2), d3 )} 5.69 ± 0.77 ^d S10 18.09 + - 0.55 ^c 9.26 ± 0.63 ^c S15 24.81 ± 0.64 ^b 13.36 ± 0.83 ^b S20 34.80 ± 1.88 ^a 22.42 ± 1.19 ^a

¹⁾ Refer to Table 1

²⁾ The mean value and standard deviation

³⁾ Different superscripts (a ~ d) showed significant difference (p <0.05)

(4) Sensory evaluation of immersion liquid

The sensory characteristics of the immersion liquid according to the sugar composition were compared by the 5-point scaling method as shown in Table 5. As the sugar content increased, the degree of preference decreased in the case of color, which is considered to be due to the decrease in brightness as the addition ratio of brown sugar increased. On the other hand, there was no significant difference in preference for flavor, taste showed the highest score in 10% sugar (S10), preference was lower in more than 10% sugar, The preference degree of 10% sugar (S10) showed high preference.

Sensory evaluation of immersion liquid according to sugar concentration Sample ^{1 )} color incense flavor Oral touch Comprehensive likelihood S5 4.00 ± 0.78 ^{2), a3 )} 3.50 + - 0.76 ^{NS4 )} 3.64 ± 0.74 ^b 4.14 + 0.66 ^a 3.43 ± 0.65 ^b S10 3.93 ± 0.73 ^a 3.71 ± 0.91 4.21 ± 0.58 ^a 4.00 ± 0.68 ^a 4.14 + 0.66 ^a S15 3.36 ± 0.50 ^b 3.93 ± 0.92 3.36 ± 0.63 ^bc 3.50 ± 0.76 ^b 3.43 ± 0.65 ^b S20 2.86 ± 0.77 ^b 3.86 ± 0.86 2.86 ± 0.66 ^c 3.43 ± 0.51 ^b 2.86 ± 0.77 ^c

¹⁾ Refer to Table 1

²⁾ The mean value and standard deviation

³⁾ Different superscripts (a ~ d) showed significant difference (p <0.05)

⁴⁾ NS superscripts showed no significant difference (p <0.05)

Example  2: The immersion liquid  Used Half-dry  Chromaticity and browning

Table 6 shows the results of comparing the chromaticity and browning degree while storing the semi-transparent state immersed in the immersion liquid at 7 ° C for 20 days. The lightness and chroma of non - immersion in the immersion liquid were significantly lower than those immersed in immersion liquid, and the color difference and browning were also increased. In the group immersed in distilled water in the immersion liquid immersion control group, the degree of browning was slightly lower than that in the control group without the immersion treatment, but the appearance (Fig. 2) was deteriorated after 10 days of storage due to osmotic action Quality deterioration occurred. On the other hand, in case of immersion in immersion liquid, color retention and degree of browning were inhibited. In case of sugar solution, color difference and browning degree were increased as sugar concentration increased, and degree of browning was constant in immersion of S5 and S10 immersion liquid It was observed that the degree of browning increased in the immersion liquid of S15 and S20. As the concentration of sugar solution increased, the degree of browning of fruits increased. The result was that the color of brown sugar contained in sugar solution affected the fruit. On the other hand, in the case of lightness and saturation, the highest value was observed in addition of 10% sucrose of the immersion liquid, and it decreased at the above concentration. As a result, it was observed that the optimum concentration of immersion liquid was able to inhibit enzymatic browning including the mailrad reaction , And S10 (10%), respectively, in order to suppress browning and maintain color.

The lightness, saturation, color difference and browning of the immersion liquid and semi-transparent medium after storage at 7 ° C for 0 to 20 days of immersion in the immersion liquid Sample ¹⁾ brightness saturation Color difference Browning rate (%) 0 days 20 days 0 days 20 days Freshness 44.67 + - 0.85 22.30 ± 0.85 9.18 ± 0.73 3.09 ± 0.12 23.35 + 1.71  50.04 + - 2.71




Immersion liquid Distilled water 48.20 ± 0.95 ^{2), a3 )} 27.51 ± 0.65 ^a 0.69 ± 0.08 ^b 13.00 + 0.04 ^a 26.37 ± 0.54 ^a 42.93 + -0.53 ^a S5 44.15 ± 0.67 ^b 42.65 ± 0.01 ^e 0.69 ± 0.08 ^b 8.71 ± 0.07 ^e 6.06 ± 0.02 ^e 3.38 ± 1.47 ^e  S10 43.94 + 0.36 ^b 39.55 ± 0.05 ^b 0.70 + - 0.03 ^b 12.05 + 0.04 ^b 7.77 + 0.04 ^d 9.99 + - 0.79 ^d S15 41.89 + - 0.55 ^c 35.30 ± 0.07 ^c 0.74 + 0.01 ^ab 10.70 + - 0.10 ^c 11.99 + 0.08 ^c 15.71 ± 1.27 ^c S20 40.38 ± 0.23 ^d 32.76 ± 0.03 ^d 0.82 ± 0.06 ^a 10.05 + 0.04 ^d 14.66 + 0.03 ^b 18.88 ± 0.46 ^b




Half-time Distilled water 47.24 ± 1.12 ^{NS4 )} 25.34 ± 1.06 ^d 11.90 ± 1.43 ^b 12.44 ± 0.20 ^d 35.50 ± 0.99 ^a 46.36 ± 0.99 ^a S5 47.12 ± 0.53 37.34 ± 0.43 ^a 11.26 + - 0.42 ^b 18.67 ± 1.24 ^b 12.84 + - 1.14 ^c 20.74 ± 0.27 ^d S10 47.73 ± 0.69 37.79 ± 0.68 ^a 16.32 ± 1.03 ^a 20.09 ± 0.56 ^a 10.85 ± 0.74 ^d 20.83 ± 0.80 ^d S15 46.77 ± 1.57 34.31 + - 0.42 ^b 12.22 ± 1.03 ^b 14.12 ± 0.52 ^c 12.69 + - 0.34 ^c 26.57 ± 3.24 ^c S20 46.43 + - 0.75 32.32 ± 0.22 ^c 10.92 ± 1.66 ^b 13.08 ± 0.75 ^cd 14.51 ± 0.30 ^b 30.68 ± 0.95 ^b

¹⁾ Refer to Table 1

²⁾ The mean value and standard deviation

³⁾ Different superscripts (a ~ d) showed significant difference (p <0.05)

⁴⁾ NS superscripts showed no significant difference (p <0.05)

Example  3: The immersion liquid  Used Half-dry  Total sugar, reducing sugar and free sugar content

Table 7 shows the results of comparing total sugar, reducing sugar and free sugar contents of the semi-dried potatoes after immersion in the immersion liquid at 7 ° C for 20 days. The contents of total sugars, reducing sugars and free sugars which were not immersed in the sugar solution were 80.05%, 74.87% and 67.61%, respectively. However, in the case of the immersion control, immersion in distilled water resulted in 54.25%, 47.37% and 40.18% . On the other hand, total sugar, reducing sugar and free sugar contents were also increased with increasing concentration of sugar in the case of immersion in immersion liquid. In the case of sugar-immersion processed products, it is important to control the concentration between the fruit and the immersion liquid in order to maintain the shape of the fruit, and when the mutual conditions are not suitable, the organic acid and free sugar are eluted together with the elution of water. The contents of reducing sugars and free sugars in the group treated with S5 immersion solution were decreased compared with those in the group not treated with immersion solution while those of the group treated with S10 immersion solution showed similar contents, (Table 5). Therefore, it was concluded that the S10 immersion liquid was suitable for the immersion solution of Hwanggan in the case of the optimal concentration condition to control the osmotic effect between the fruit and the immersion liquid.

 After storage for 20 days at 7 ° C, the total sugar, reducing sugar and free sugar content Sample ¹⁾ Total (%) Reducing sugar (%) Free sugar content (%) Total content Glucose Proctose Sucrose Maltose  Freshness 80.05 + - 2.42 74.87 ± 2.61 32.49 35.12 - - 67.61 D.W 54.25 ± 1.96 ^{2), d3 )} 47.37 ± 0.63 ^d 18.33 21.85 - - 40.18 S5 80.18 ± 2.30 ^c 66.52 ± 2.40 ^b 28.97 32.67 - - 61.64 S10 83.35 ± 0.45 ^b 71.49 + - 1.52 ^c 30.85 34.84 - - 65.69 S15 84.15 ± 1.22 ^b 74.77 ± 1.81 ^a 38.23 41.95 - - 80.18 S20 88.64 ± 1.73 ^a 76.12 + 1.64 ^a 42.03 42.25 - - 84.28

¹⁾ Refer to Table 1, building weight

²⁾ The mean value and standard deviation

³⁾ Different superscripts (a ~ d) showed significant difference (p <0.05)

Example  4: The immersion liquid  Used Half-dry  Polyphenol oxidase activity and peroxidase activity

FIG. 3 shows the results of comparing the polyphenol oxidase activity and the peroxidase activity during the half-life after storage of the half-life period immersed in the immersion liquid at 7 ° C for 20 days. The activity of polyphenol oxidase and peroxidase activity were as high as 255.28% and 240.82%, respectively, in the control group immersed in distilled water. On the other hand, polyphenol oxidase activities of S5, S10, S15, and S20 were significantly inhibited by 102.65%, 56.15%, 53.12% and 55.67%, respectively. The activities of peroxidase were 80.21%, 51.22%, 41.85% and 38.58% in S5, S10, S15 and S20, respectively. Therefore, the browning enzyme activity was inhibited as the sugar concentration increased. However, the increase in browning of the S15 and S20 treated groups in Table 6 is considered to be a phenomenon due to the deposition of brown sugar in the fruit.

Example  5: The immersion liquid  Used Half-dry  Functional substance content and antioxidant activity

Table 8 shows the results of comparison of polyphenol, flavonoid, proanthocyanidin, vitamin C content and electron donating activity during storage at 7 ° C for 20 days after immersion in the immersion liquid for 20 days. Contents of 1.30 mg, 0.21 mg, 1.05 mg and 6.38 mg per gram of semi-seasonal polyphenols, flavonoids, proanthocyanidins and vitamins without immersion in the immersion liquid were shown. The electron donating ability was 30.35% Respectively. On the other hand, a significant amount of functional substance was eluted together with sugar, and the antioxidant activity was also decreased as 0.76 mg, 0.27 mg, 0.45 mg and 2.54 mg, respectively, per gram of immersion water immersed in distilled water as an immersion control. On the other hand, in the case of semi-permeability immersed in the immersion liquid, it was found to contain higher functional substances than in the experimental control (distilled water immersion). Unusual phenomenon was that the content and activity were increased in S10 immersion liquid compared to S5, The results were again decreased in the immersion liquid. These results indicate that osmotic action occurs at the high sugar concentration and that the useful ingredient can also be eluted. When either one of the fruit and sugar concentrations is low or high, the fruit permafrost is submerged due to the osmotic action, And that the dissolution occurred.

Total polyphenol, flavonoid, proanthocyanidin, vitamin C content and electron donating activity after storage at 7 ° C for 20 days, Sample ^{1 )} Polyphenol
Content (mg / g) Flavonoid content (mg / g) Proanthocyanidine content (mg / g) Vitamin C content (mg / g) Electron donating activity (%) Freshness 1.30 ± 0.02 ²⁾ 0.21 ± 0.00 1.05 + - 0.01 6.38 ± 0.16 30.35 + - 0.10 Distilled water 0.76 + - 0.02 ^{d3 )} 0.27 ± 0.00 ^a 0.45 ± 0.03 ^c 2.54 ± 0.00 ^e 28.19 ± 0.05 ^d S5 1.47 ± 0.00 ^b 0.20 ± 0.00 ^bc 1.24 ± 0.00 ^b 7.76 + 0.04 ^b 35.23 ± 0.69 ^b S10 1.66 + 0.01 ^a 0.21 + - 0.01 ^b 1.26 ± 0.00 ^a 12.29 ± 0.00 ^a 65.34 + 0.44 ^a S15 1.41 0.04 ^c 0.19 ± 0.00 ^cd 1.23 ± 0.00 ^b 6.05 0.02 ^c 33.37 0.04 ^c S20 1.40 ± 0.00 ^c 0.18 ± 0.01 ^d 1.22 ± 0.00 ^b 5.05 + - 0.01 ^d 20.98 + 0.03 ^e

¹⁾ Refer to Table 1, building weight

²⁾ The mean value and standard deviation

³⁾ Different superscripts (a ~ d) showed significant difference (p <0.05)

Example  6: Grape bunch  Of seed and eggplant extracts Browning enzyme  Inhibitory activity and Browning enzyme  Active comparison

The browning inhibitory activity of the grape seeds and the eggplant extracts was compared with the browning enzyme activity of the grape seedlings and the eggplant extracts when treated with half-dried seeds, as shown in FIG. The polyphenol oxidase inhibitory activity was significantly higher as the concentration of grape clover and eggplant extract was increased. At 100 ppm concentration, the activity was comparable to the positive control vitamin C. The peroxidase inhibitory activity was also similar to the polyphenol oxidase inhibitory activity. In order to compare the browning inhibition effect of the grape seeds and eggplant extracts, the polyphenol oxidase and peroxidase activities after 7 days of storage at 7 ℃ were added at concentrations of 10 ~ 100 ppm in distilled water immersion. , The enzyme activity was increased, but the activity of browning enzyme decreased significantly as the concentration of the extract increased. (100 ppm) compared to the control group, vitamin C (100 ppm), showed low levels of polyphenol oxidase and peroxidase activity, indicating the use of byproducts and the new natural browning inhibitor Value.

Example  7: Grape bunch  Of seed and eggplant extracts Color difference  And browning comparison

In order to compare the browning inhibition effect, the color difference and the degree of browning were compared when the grape seeds and the eggplant extract were added to the concentration (10 to 100 ppm) at 7 ° C for 7 days in the case of immersion in distilled water. As the concentration of extract increased, the color difference and browning were also decreased. In the case of grape seed and eggplant extract at a concentration of 100 ppm, the degree of bitter taste contained therein does not have an influence on the degree of bitter taste, and thus it is equivalent to vitamin C, which is one of the natural antioxidants, .

Example  8: Changes in Mineral Content by Water-Soluble Calcium Treatment for Improved Texture

The quality of fruit and vegetables depends on the cultivation technique and nutritional status, which is influenced by interaction rather than acting independently. Especially, the mineral composition in nutrients affects the various physiological functions during growth and is an important factor for determining quality. Among these minerals, calcium is known to have the greatest influence on the quality maintenance because calcium exists in the cell layer in the divalent cation state and serves as a binding partner between the cells, to be. Therefore, when calcium is insufficient, the firmness of the cells is decreased, the texture is deteriorated, and the value of the product is lowered. Therefore, in order to compare the effect of water-soluble calcium treatment on the half-dry texture, water-soluble calcium (0.05-0.5%) was added to distilled water and immersed in water at 7 ℃ for 5 days. Are shown in Table 9 and FIG. As the treatment concentration of water - soluble calcium increased, the calcium content was also increased, and the calcium content of the fruit at the proper concentration of water - soluble calcium could be increased. As a result of observing the morphology of the tissues, it is suggested that the higher the concentration of water soluble calcium, the less the tissue damage, which is expected to delay the retraction of the fruit when applied to the immersion solution.

Mineral content (mg%, weight of building) by treatment with water soluble calcium Samples calcium Copper iron potassium Mag
Nesium salt zinc Total content Freshness 47.75 0.13 1.33 13.70 35.15 4.03 0.37 102.46 0.05% water-soluble calcium 61.50 0.14 0.77 14.55 25.60 4.38 0.39 107.33 0.1% water-soluble calcium 80.50 0.17 1.22 14.00 28.25 4.79 0.38 129.30 0.3% water-soluble calcium 85.50 0.19 1.32 12.55 33.15 6.80 0.54 140.05 0.5% water-soluble calcium 108.00 0.17 0.85 13.00 31.35 5.10 0.40 158.86

As a result of Examples 1 to 8, the determined composition ratios of the semi-transparent immersion liquid are shown in Table 10 below.

Optimal immersion liquid composition ratio material Immersion liquid composition (w / w,%) Distilled water 84.895 Sugar ^{1 )} 10.0 Xylitol 2.0 Cinnamon powder 0.6 Ginger powder 0.2 Cristalin Fructose 0.2 Polydextrose 1.0 Xanthan gum 0.2 Guar gum 0.3 Chicory faiba 0.2 Stevia 0.1 Citric acid 0.1 Vitamin C 0.1 Grape eggplant extract 0.005 Water-soluble calcium 0.1 Total content (%) 100.0

¹⁾ Sugar: white sugar and brown sugar ratio 1: 1 (w / w)

Claims (8)

To a mixture of sugar, xylitol, crystalline fructose, polydextrose, xanthan gum, guar gum, chicory fiber, stevia, citric acid and vitamin C in a mixture of cinnamon powder and ginger powder in distilled water, , Grape seed extract, and calcium as an active ingredient. The composition according to claim 1, wherein the sugar is contained in an amount of 8 to 12 parts by weight based on 100 parts by weight of the mixture. delete delete The method according to claim 1, wherein, in 100 parts by weight of the mixture, 0.5 to 0.7 parts by weight of cinnamon powder and 0.1 to 0.3 part by weight of ginger powder are added to 82 to 88 parts by weight of distilled water, 8 to 12 parts by weight of sugar, 0.1 to 0.3 parts by weight of crystalline fructose, 0.8 to 1.2 parts by weight of polydextrose, 0.1 to 0.3 parts by weight of xanthan gum, 0.2 to 0.4 parts by weight of guar gum, 0.1 to 0.3 parts by weight of chicory fibers, 0.08 to 0.12 parts by weight of stevia 0.08 to 0.12 parts by weight of citric acid, 0.08 to 0.12 parts by weight of vitamin C, 0.004 to 0.006 parts by weight of grape seed extract, and 0.05 to 0.5 parts by weight of calcium as an active ingredient. A method for manufacturing a semi-fabric with improved browning suppression and shelf life, which comprises preparing a semi-permanent dipping composition according to any one of claims 1, 2, [7] The method according to claim 6, wherein the semi-dry state used for immersion is dried at a temperature of 25 to 35 DEG C and 0.2 to 0.4 atm for 48 to 72 hours and then aged at 0 to 8 DEG C for 24 to 48 hours Wherein the browning inhibition and the storage stability are improved. A browning-inhibiting and shelf-enhanced half-skin prepared by the method of claim 6.

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